EditorialTetelas de Frijol Negro (black bean masa dumplings) in New York, April 14, 2023. Food styled by Mariana Velásquez. Props styled by Paige Hicks. (Armando Rafael/The New York Times)
EditorialHilib sambuus (fried beef dumplings) with basbaas cagaar (green hot sauce) in New York, March 16, 2023. Food styled by Simon Andrews. (David Malosh/The New York Times)
EditorialDumpling noodle soup in New York, Feb. 28, 2023. Food styled by Hadas Smirnoff. Props styled by Megan Hedgepeth. (Linda Xiao/The New York Times)
EditorialSichuan-style fried fish, at bottom, shares a table with Tibetan soup, noodles and dumplings at Nha Sang in Queens, Nov. 2, 2022. (Adam Friedlander/The New York Times)
EditorialThe beef dumplings for sheesh barak are baked and served over minted yogurt at Nabila’s in New York, Aug. 31, 2022. (Rachel Vanni/The New York Times)
EditorialThe chef Tony Tung stretches a raw dumpling into shape at her restaurant Good to Eat Dumplings in Emeryville, Calif., Aug. 5, 2022. (Mark Davis/The New York Times)